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Author
Ploeger, A (7)
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Involving stakeholders in the development of a dietary adoption concept: What can we learn from open innovation?
(2019)
Fink, L
;
Ploeger, A
;
Strassner, C
Organic Food Processing in the context of Sustainable and High Quality Food Production
(2013)
Kahl, J
;
Alborzi, F
;
Beck, A
;
Bügel, S
;
Busscher, N
;
Geier, U
;
Matt, D
;
Meischner, T
;
Paoletti, F
;
Pehme, S
;
Ploeger, A
;
Rembialkowska, E
;
Schmid, O
;
Strassner, C
;
Taupier-Letage, B
;
Zalecka, A
Organic Food processing: A framework for concept, starting definitions and evaluation
(2013)
Kahl, J
;
Alborzi, F
;
Beck, A
;
Bügel, S
;
Busscher, N
;
Geier, U
;
Matt, D
;
Meischner, T
;
Paoletti, F
;
Pehme, S
;
Ploeger, A
;
Rembialkowska, E
;
Schmid, O
;
Strassner, C
;
Taupier-Letage, B
;
Zalecka, A
Organic Food Processing: A Framework for Concept, Definition and Evaluation from the European Perspective
(2012)
Kahl, J
;
Baars, T
;
Beck, A
;
Bügel, S
;
Busscher, N
;
Geier, U
;
Matt, D
;
Meischner, T
;
Paoletti, F
;
Pehme, S
;
Ploeger, A
;
Rembialkowska, E
;
Schmid, O
;
Strassner, C
;
Taupier-Letage, B
;
Zalecka, A
Sustainable diets: An approach to bridge the prevalent intention-behaviour gap via citizen involvement
(2017)
Fink, L
;
Ploeger, A
;
Strassner, C
Breaking fresh ground on adopting sustainable diets: Assessment of using consumer participation to develop tools for bridging the intention-behaviour gap
(2017)
Fink, L
;
Ploeger, A
;
Strassner, C
Nachhaltige Ernährungssysteme für nachhaltige Ernährungsformen: Möglicher Beitrag des Bio-Sektors zur Schließung der Intentions-Verhaltens-Lücke
(2019)
Fink, L
;
Ploeger, A
;
Strassner, C
1
to
7